In a medium bowl, whisk together the flour, ground almonds, baking powder, baking soda and salt.

In a large mixing bowl, beat together butter and brown sugar until light and fluffy, scraping down the sides as needed. Beat in the eggs, one at a time, mixing for 1 minute after each. Mix in vanilla and almond extract. Alternately mix in the flour mixture and buttermilk, beginning and ending with the dry ingredients, mixing just until combined. Fold in toasted nuts.

Scoop mixture into a 12-cup bundt pan coated with a nonstick spray that has flour included (like Baker's Joy or Pam with Flour), smoothing the top once all the batter is in. Place into the oven and bake until a wooden skewer placed into the center of the cake comes out mostly clean with a few moist crumbs attached.

Be sure to check on the cake early - if it looks like it happens to be browning too fast, tent the top loosely with foil. Remove from the oven and allow to cool in the pan for 10 minutes, then turn the cake out onto a wire rack to cool completely. Dust with confectioners' sugar just before serving.

3 comments:

Oh man. The floured cooking spray is MARVELOUS for bundt pans. Try as I might with melted butter and pastry brush and flour, I never could get it coated right and my cakes looked just like that one you show.

Then I found the floured cooking spray and I have a whole new kind of cake recipes open to me. :)

Joe, I am a sucker for bundt cakes and pound cakes, and I just made homemade unsalted butter yesterday, so I had to give this cake a go. All I had on hand was cashews, but I thought what the heck and used them. I'm sure the flavor isn't as great as yours with the almonds (in fact I'm wondering if I should have just skipped the nuts), but it was good. Thanks for another great recipe with fantastic pictures (even your tore-up cake) and instructions. Rock